How to make Sarson ka Saag, Makki ki Roti aur Mozzarella ki Ma - Flavours from the yellow mustard fields of Punjab mixed with the cheesy delights of Italy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sarson ka saag (सरसों का साग), Makki ka atta

Cuisine : Indian

Course : Snacks and Starters

Sarson ka Saag, Makki ki Roti aur Mozzarella ki Ma Recipe Card

Sarson ka Saag, Makki ki Roti aur Mozzarella ki Ma

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Charmuri, Bharwan Mirch Fry, Corn Kachori , Rasam Vada.

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sarson ka Saag, Makki ki Roti aur Mozzarella ki Ma Recipe

  • Sarson ka saag readymade - 1 tin (250 grams)

  • Makki ka atta 2 cups + 1 tablespoon

  • Onion 1 medium

  • Oil 2 tablespoons + as required

  • Garlic cloves 4-5

  • Green chilli 1

  • Salt to taste

  • Mozzarella cheese 50 grams

  • Oven roasted tomato wedges 2

  • Onion rings for garnish

  • Chaat masala for garnish

  • Onion seeds (kalonji) for garnish


Step 1

Preheat the oven to 180°C. Chop the onion.

Step 2

Heat oil in a non-stick pan. Chop garlic cloves and add to the pan. Sauté till reddish brown. Roughly chop the green chilli.

Step 3

Add onion to the pan and sauté till softened.

Step 4

Take the makki ka atta in a bowl. Add salt, mix well and knead into a soft dough using sufficient lukewarm water. Set aside.

Step 5

Add sarson ka saag to the pan. Mix well and add the chopped chilli. Stir and cook for six to eight minutes.

Step 6

Wet a muslin cloth and place it on the worktop. Divide the dough into equal portions and place them on the cloth one-by-one. Pat them into roundels with one fourth inch thickness and using a cutter cut the dough into three inch diameter discs and place on a hot non-stick tawa.

Step 7

Add one tablespoon makki ka atta in sarson ka saag and mix well. Cook for four to five more minutes.

Step 8

Cook the rotis, using oil on both the sides, till evenly browned.

Step 9

Grate the mozzarella cheese into a bowl. Chop the oven roasted tomato wedges.

Step 10

Remove the rotis from heat and place them on a worktop. Place a spoonful of the cooked sarson ka saag in the centre of the rotis. Sprinkle a little grated cheese on top and a few tomato pieces.

Step 11

Place in the preheated oven and cook for five to seven minutes or till the cheese melts.

Step 12

Remove from heat, garnish with onion rings, chaat masala and onion seeds. Serve hot.